Restaurant Manager

Benefits:

• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

 Position:                     Restaurant Manager  Reports to:                 General Manager 
The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations.     Key Performance Elements/Essential Functions   Operational Management:  

• Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis. 
• Assists, and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. 
• Ensure high standards of food quality and service. 
• Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly, reports maintenance issues to the GM and AGM.  
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action. 
• In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant. 

Financial Management: 

• Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget. Making the required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience. 
• Monitor financial performance, including sales, expenses, and profitability with the GM and AGM 
• Assists with the inventory, purchasing, receiving, and storage of Company specified products. 
• Assists in providing an ability to drive sales through community engagement – become a presence in the community. 
• Prepare reports as requested on financial performance for the Operations Leadership Team and Restaurant Support Center 

Staff Management: 

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.  
• Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.  
• The restaurant’s tertiary point of contact for selection, training, development, and motivating team members for operational excellence.  
• A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.  
• Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met.   
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. 
• Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. 
• Set the standard for the restaurant through leadership by example.  
• Ensures a safe and harassment-free environment for all Team Members and Managers. 
• Resolve staff conflicts and handle disciplinary actions as needed. 

Customer Service: 

• Ensure exceptional customer service and address guest complaints or concerns. 
• Monitors guest feedback and provides support to the GM to implement improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). 
• Maintain a positive and welcoming atmosphere for guests. 

Marketing and Promotion: 

• Work with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests. 
• Execute companywide promotional events and special offers. 

Compliance and Regulations: 

• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes.  
• Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely.  
• Implement and enforce company policies and procedures. 
• Ensures building, equipment, furniture, and fixtures are in good repair and regularly maintained. 

  Position Requirements 

• Minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a